Carrots with Chocolate Bock

• 

  Sam Adams

These hay smoked heirloom carrots are drizzled with Sam Adams Chocolate Bock, buttermilk and dill and are served with harissa. They make for a great side dish, perfect for Friendsgiving!

Ingredients

Buttermilk Vinaigrette

• 1/2 Cup buttermilk
• 1 Cup yogurt
• 1 Teaspoon curry powder
• 5 sprigs of dill chopped
• lemon juice
• salt

Carrots

• 4 Ounce brown butter
• 8 sage leaves
• 1 sprig rosemary
• 2 sprig thyme
• 1 bay leaf
• 3 Ounce Chocolate Bock
• 1/2 Cup harissa or sriracha sauce

Preparation

Buttermilk Vinaigrette

Mix buttermilk, yogurt, curry powder, and dill in a bowl until smooth. Add lemon juice and salt to taste.

Carrots

Roast the carrots in brown butter with the sage, rosemary, thyme and bay leaf. Continue basting with butter until carrots become tender. Season with salt and pepper. Pour in 3 oz chocolate bock, __cook until glazed and reserve.

To serve

Put carrots on a platter. Drizzle with Buttermilk vinaigrette alongside dollops of harrissa or siracha. Garnish with orange zest, sea salt, chives and mint.